Enough for two (10-inch) tarts. For this recipe, wrap one and freeze it. Suzanne Goin’s “Sunday Suppers at Lucques.”

Ingredients

1/4 cup heavy cream

2 extra-large egg yolks (or three large)

2 1/4 cups plus 2 tablespoons all-purpose flour

1/4 cup plus 3 tablespoons granulated sugar

1/4 teaspoons kosher salt

1/2 pound unsalted butter

Instructions

Whisk the cream and the egg yolks together in a small bowl.

Stir together the flour, sugar and salt and place in food processor fitted with the steel blade. Add the butter and pulse until just combined and the dough looks like small peas.

Add the egg and cream mixture and pulse until you can press the dough between your finger and thumb and it stays. Dump the dough onto the counter and bring it together with your hands.

Divide in half and shape into 1-inch thick discs. Wrap both in plastic wrap and chill. You may put one in the freezer for later use.

Place the dough on a lightly floured surface and sprinkle some dough over it. Rub a little flour on a rolling pin. Starting in the middle and roll toward the edge, then turn the dough a quarter turn. Repeat until the dough is 1/4-inch thick.

Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers.

To remove the excess dough, roll the rolling pin lightly over the top of the pan for a nice clean edge.

Yield: Enough for two (10-inch) tarts. For this recipe, wrap one and freeze it.

1/4 cup heavy cream

2 extra-large egg yolks (or three large)

2 1/4 cups plus 2 tablespoons all-purpose flour

1/4 cup plus 3 tablespoons granulated sugar

1/4 teaspoons kosher salt

1/2 pound unsalted butter

Whisk the cream and the egg yolks together in a small bowl.

Stir together the flour, sugar and salt and place in food processor fitted with the steel blade. Add the butter and pulse until just combined and the dough looks like small peas.

Add the egg and cream mixture and pulse until you can press the dough between your finger and thumb and it stays. Dump the dough onto the counter and bring it together with your hands.

Divide in half and shape into 1-inch thick discs. Wrap both in plastic wrap and chill. You may put one in the freezer for later use.

Place the dough on a lightly floured surface and sprinkle some dough over it. Rub a little flour on a rolling pin. Starting in the middle and roll toward the edge, then turn the dough a quarter turn. Repeat until the dough is 1/4-inch thick.

Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers.

To remove the excess dough, roll the rolling pin lightly over the top of the pan for a nice clean edge.

About Author

Megan McCaffrey is a food writer for The Journal News and contributor to the Small Bites Blog. She has a degree in Digital Media from Fordham University and a fondness for good craft beer. She loves to bake, read cooking blogs and taste all the Lower Hudson Valley has to offer. Megan lives in Ridgefield, Connecticut with her husband and three kids.